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Add 2 tbsp (30 ml) olive oil, freshly ground pepper and a dash of salt. taste and
re-season if necessary. Set aside but keep warm.
heat 1 tbsp (15 ml) olive oil in a skillet over medium-high heat. Sprinkle fish with
salt and pepper. Add fish to pan, skin side down and cook for 3 minutes or until
skin is crisp. turn fish over, remove from heat and set aside while finishing the
preparation of the sunchoke wedges. heat 1 tsp (5 ml) olive oil and garlic in a
skillet on medium high heat, then add sunchoke wedges and sauté until slightly
browned. Add arugula and season with salt and pepper. Quickly toss together
and distribute onto plates. Flash bake the fish in the 400 F (200 C) oven for 2
minutes. Spread a large spoonful of the purée beside the pieces of sunchoke and
place fish on top. drizzle vinaigrette on top of fish and serve.
* Sunchokes are also called Jerusalem artichokes, but aren’t related to artichokes. They are
actually a member of the sunflower family.
PAIRs WITH
CAkebreAd SAuvIGnOn blAnC
uSA $51.99 191429
MOrGOn CÔtÉ du PY PIrOn
France $25.99 888438
leMOn tArte wIth hAzelnut brIttle
serves 8
dough
2 cups (500 ml) all-purpose flour
¼ tsp (1 ml) salt
⅓ cup (75 ml) granulated sugar
⅓ lb (150 g) cold butter, diced
1 egg
2 tbsp (30 ml) ice cold water
to prepare dough, combine flour, salt and sugar in a large bowl. Add butter
and blend using a pastry blender until butter resembles small peas. Make a well
in centre of mixture, add egg and mix until just combined. Slowly mix in water
then roll into a ball with your hands. return dough to bowl, cover in plastic wrap
and refrigerate for at least 30 minutes. Preheat oven to 375 F (190 C). lightly
oil a 10-inch (25 cm) tarte pan or line with parchment paper. remove dough
from refrigerator and roll out into a ¼-inch (.5 cm) thick circle and place in pan.
refrigerate again for 30 minutes (place dried beans or weights on top of dough
to prevent shrinking). remove dough from refrigerator, remove beans or weights
and par-bake for 15 to 20 minutes. remove from oven and set aside.
Preheat oven to 350 F (180 C). Prepare filling as described below. Pour filling in
par-baked tarte shell. Finish baking for 10 to 15 minutes until golden brown.
remove and cool uncovered, then place in refrigerator for 3 hours to set. Serve
with hazelnut brittle sprinkled over cooled tarte.
Lemon filling
1 cup
finely grated zest from 3 lemons
(250 ml) fresh squeezed lemon juice
2½ cups (625 ml) cold water
6 eggs
¾ cup (175 ml) sugar
1 tsp (5 ml) vanilla extract
½ cup (125 ml) cornstarch
In a large pot on medium heat, combine filling ingredients and stir continually with
a wooden spoon for 5 to 8 minutes. Once mixture thickens and starts to bubble,
remove from heat and strain into a bowl (discard what remains in strainer). let
stand for 2 to 3 minutes to cool slightly.
Hazelnut Brittle
Makes 1 cup (250 ml)
1 cup (250 ml) granulated sugar
¾ cup (175 ml) toasted hazelnuts, chopped
In a medium saucepan on medium heat, add sugar. Stir continually while sugar
caramelizes for about 5 minutes or until it turns a cognac-brown color. remove
from heat and stir in hazelnuts. transfer mixute to a baking sheet lined with
parchment paper, pat down and let cool for 2 hours. break into small pieces
and serve. the brittle can also be put through a food processor to create a fine
caramel dust to sprinkle over any dessert.
PAIRs WITH
GlOrIA Ferrer
uSA $29.99 192898
CAYMuS COnundruM
uSA $29.99 390831
TASTE127
TASTE127